Author: Publisher:
ISBN:
Category : Viticulture
Languages : en
Pages : 892
Book Description
The Australian Grapegrower & Winemaker
Author: The Australian & New Zealand Grapegrower & Winemaker
Author: A Year in the Life of Grange
Author: Philip WhitePublisher:
ISBN: 9780987574008
Category : Wine and wine making
Languages : en
Pages :
Book Description
A landmark in Australian wine publishing. Superbly crafted and uncompromisingly presented, this limited-edition collectors' item of original photographs and words lives the story of one of the world's most celebrated wines.
The Australian & New Zealand Grapegrower & Winemaker
Author: The Australian Grapegrower & Winemaker
Author: Sunlight Into Wine
Author: Richard SmartPublisher:
ISBN: 9781875130108
Category : Grapes
Languages : en
Pages : 88
Book Description
Biology of Microorganisms on Grapes, in Must and in Wine
Author: Helmut KönigPublisher: Springer Science & Business Media
ISBN: 3540854622
Category : Science
Languages : en
Pages : 521
Book Description
The ancient beverage wine is the result of the fermentation of grape must. This n- urally and fairly stable product has been and is being used by many human societies as a common or enjoyable beverage, as an important means to improve the quality of drinking water in historical times, as therapeutical agent, and as a religious symbol. During the last centuries, wine has become an object of scientific interest. In this respect different periods may be observed. At first, simple observations were recorded, and subsequently, the chemical basis and the involvement of microorg- isms were elucidated. At a later stage, the scientific work led to the analysis of the many minor and trace compounds in wine, the detection and understanding of the biochemical reactions and processes, the diversity of microorganisms involved, and the range of their various activities. In recent years, the focus shifted to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecular” approach is based on the analysis of the genetic code and has led to significant results that were not even imaginable a few decades ago. This new wealth of information is being presented in the Biology of Microorganisms on Grapes, in Must, and in Wine.
The Australian & New Zealand Wine Industry Directory
Author: Food Packaging and Shelf Life
Author: Gordon L. RobertsonPublisher: CRC Press
ISBN: 1420078453
Category : Technology & Engineering
Languages : en
Pages : 404
Book Description
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Soils for Fine Wines
Author: Robert E. WhitePublisher: Oxford University Press
ISBN: 0199881618
Category : Science
Languages : en
Pages : 521
Book Description
In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.